Place the okra in a bowl, add 2 tablespoons of cornstarch / cornflour and toss to coat. Place the tofu into another bowl and add the remaining 2 tablespoons of cornstarch and toss gently to coat.
Drizzle a large baking sheet generously with olive oil and add the okra and the tofu. Drizzle more olive oil on top and give it a quick toss (try to make sure there is no dry cornstarch). Arrange the okra and tofu into a single layer, placing the okra, cut side down. Roast until golden and crispy, 16 to 20 minutes.
Meanwhile, make the vegan chicken salt: place the salt, bouillon powder, onion powder, garlic powder, celery salt and paprika into small bowl and mix well.
Transfer the okra and tofu to a bowl and scatter over the chicken salt, starting with a small amount and adding more if needed.
Eat alone or with rice.
Notes
Tip: store leftover chicken salt in an airtight container - it will last many months.